Watercress and Potato Soup

True watercress is a pungent British delicacy best showcased in a light summer soup and the success of this soup recipe depends on using the freshest watercress available.

A peppery soup with lively watercress and potatoes blended into a smooth bowlful of deliciousness.

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.

Perfect for winter! Try this delicious and easy Watercress soup recipe.

Prepare time: 10 min
Cook time: 30 min
Ready in: 40 min

Ingredients:

• 1 bunch of watercress
• 2 cups diced potato
• 1 cup vegetable stock/ water
• 1 cup cream
• 1 onion finely chopped
• 2 tbsp. butter
• Nutmeg
• Lemon juice
• Salt
• Pepper
• Chilli flakes

Procedure:

1. Put the butter, onion, potatoes into a large bowl cover with lid and cook for 2 minutes.
2. Add stock, salt, pepper, a pinch of nutmeg and cook for another 10 minutes.
3. Add the chopped watercress and coo for another 5 minutes.
4. Put the soup into a blender and puree until smooth.
5. Return to the bowl. Stir in the cream and cook for 3-4 minutes into low heat.
6. Stir in the lemon juice to taste and adjust the seasoning.
7. Serve the soup garnished with some chilli flakes.
8. Serve hot or cold.